We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Southwest-Style Turkey Skillet
with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole
20 MIN
4 Servings
From the Test Kitchen
Chefs! To start the new year off with a clean slate, we're bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you've come to expect from a classic Blue Apron meal. This delightful skillet brings together all the classic taco fixings: black beans, melty cheese, tomatoes, and creamy guacamole for a crowd-pleasing meal.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories880 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
18 oz Ground Turkey
-
¾ cup Tomatillo-Poblano Sauce
-
4 oz Shredded Monterey Jack Cheese
-
1 15.5-Oz Can Black Beans
-
1 Red Onion
-
½ cup Guacamole
-
½ cup Sour Cream
-
5 oz Baby Spinach
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
1 cup Long Grain White Rice
-
½ lb Grape Tomatoes
-
⅓ cup Crispy Onions
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the creamy guacamole
Meanwhile, wash and dry the fresh produce. Medium dice the onion. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and guacamole. Season with salt and pepper.
3
Start the skillet
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turkey, diced onion, halved tomatoes, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.Add the tomatillo-poblano sauce, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the turkey is cooked through.
4
Finish the skillet & serve your dish
Top the skillet with the cheese. Loosely cover with foil and cook 2 to 3 minutes, or until melted. Turn off the heat. Let stand at least 2 minutes before serving.Serve the finished skillet with the cooked rice. Garnish with the creamy guacamole and crispy onions. Enjoy!
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the creamy guacamole
Meanwhile, wash and dry the fresh produce. Medium dice the onion. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and guacamole. Season with salt and pepper.
3
Start the skillet
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turkey, diced onion, halved tomatoes, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.Add the tomatillo-poblano sauce, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the turkey is cooked through.
4
Finish the skillet & serve your dish
Top the skillet with the cheese. Loosely cover with foil and cook 2 to 3 minutes, or until melted. Turn off the heat. Let stand at least 2 minutes before serving.Serve the finished skillet with the cooked rice. Garnish with the creamy guacamole and crispy onions. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered